Butternut squash soup is another recipe that just seems perfect for Fall. It’s warm and creamy, and such a fun orange color. Serve it with some crusty bread and you’ve got yourself a great meal for a cool evening. As an added bonus it’s healthy, inexpensive, and pretty simple to make.

This version of butternut squash soup is more of a method than a recipe. Normally I need explicit step by step instructions to feel confident trying something new. But with this soup, I just sort of followed a general outline of the process. I’ll share what I did in the recipe below, but feel free to adjust it to your tastes and preferences. And trust me, if I can do this, you can too. I’m not a “cook”, I’m a recipe follower. But this soup makes me feel like a cook, and that makes me happy. Basically, pay attention to the size of your squash, and adjust the other ingredients as necessary. You pretty much can’t go wrong – it’s just a matter of personal preference. But any way you make it, this soup is sure to be a favorite on those cool fall evenings!

*Note: Mike wasn’t a huge fan of this soup (3.25 rating). I think the idea of a squash soup made him a little nervous. I didn’t mind, more for me!

Directions:

Cut the ends off your butternut squash and cut it in half lengthwise. Place the halves cut-side up on a rimmed baking sheet. Brush the tops with olive oil and sprinkle with salt. Roast in a 400 degree oven until very soft - about 50 minutes, depending on the size of your squash. Set aside and let cool slightly.

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add the apple and 2 cups of the broth. Bring to boil. Simmer for 10 minutes or until apple is soft.

Scoop the squash out of it's skin and add to the saucepan. Working in smaller batches puree the soup until smooth. Return to the saucepan. Stir in the reserved chicken broth until the soup is the desired consistency. You could also add some milk or cream at this point. Add spices to taste.